The aim of this work is to review several studies on improving the oxidative stability of vegetable oils in order to increase their resistance to high temperatures. This study aims to gather knowledge about the development of vegetable oils with an increased oxidative stability of the lipid fraction by adding natural extracts with antioxidant action. Natural antioxidants represent the healthy alternative to synthetic antioxidants. Berries, such as certain species belonging to the Rosaceae and Ericaceae families, represent important sources of bioactive compounds. The antioxidant activity of berries is due to phenolic compounds. The richest parts of a fruit in natural bioactive compounds are peels and seeds. Thus, in order to obtain potential natural antioxidant extracts, by-products resulting from the industrial processing of fruits, will be used. Incorporating antioxidant extracts obtained from by-products generated to industrial processing of some berries, in edible vegetable oils, leads to an increase of their phenolic profile and stability against the oxidation process. The available data on enhancing oxidative stability of vegetable oils by adding natural extracts with antioxidant properties obtained from fruit processing by-products, lead to the development of new technologies for obtaining oils with improved antioxidant function.